Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics
作者： El Hassan Ajandouz , Antoine Puigserver
DOI: 10.1021/JF980928Z
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摘要: … of Maillard browning in liquid model systems with high water activity containing glucose and … neutrality and water activity above 0.9 were all consistent with a zero-order kinetic reaction, …
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